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Solving for Pi Cheesecake

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By Betty Crocker Kitchens
Updated Aug 4, 2011
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It’s a simple equation – mango + raspberry + cheesecake + pie equals delicious! Take a cue from the molecular gastronomy trend and scoop up this deconstructed dessert that literally “pops” with flavor!

Solving for Pi Cheesecake

  • Prep Time 40 min
  • Total 60 min
  • Servings 6
  • Ingredients 16
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Ingredients

Pie Crust Triangles

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup graham cracker crumbs (8 squares)
  • 1/4 cup sugar
  • 1/3 butter, melted

Cream Cheese Filling

  • 1 package (8 oz) cream cheese, softened
  • 1 container (6 oz) Yoplait® 99% Fat Free French vanilla yogurt
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla

Mango Sauce

  • 1 ripe medium mango, seed removed, peeled and chopped
  • 2 tablespoons sugar

Raspberry Sauce

  • 3 cups fresh or frozen (thawed and drained) raspberries
  • 3 tablespoons sugar

Garnish

  • 2 packages (0.33 oz each) strawberry-flavored popping candy
  • 24 fresh raspberries

Chocolate Pi Symbols

  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening

Instructions

  • Step 
    1
    Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on work surface. With 5-inch round cutter, cut 4 rounds from crust. Cut each round into 6 triangles. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Dip both sides of pie crust triangles into butter; dip into crumb mixture, coating both sides. Place on parchment-lined cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool while preparing remaining ingredients.
  • Step 
    2
    In medium bowl, beat cream cheese, yogurt, 1/3 cup sugar and the vanilla with electric mixer on high speed until light and fluffy. Cover and refrigerate until ready to use.
  • Step 
    3
    In blender or food processor, place mango sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. If sauce is too thick, add up to 1 tablespoon water. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
  • Step 
    4
    In blender or food processor, place raspberry sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. Press through fine strainer to remove seeds. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
  • Step 
    5
    Line another cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in additional 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 pi symbols on waxed paper. Refrigerate 10 minutes to set chocolate. Set aside.
  • Step 
    6
    To assemble, place desired number of pie crust triangles in row on serving platter. Decoratively spoon dollops of cream cheese filling, and pipe mango and raspberry sauces on serving platter as desired. Garnish with popping candy, fresh raspberries and chocolate pi symbols.
  • Step 
    7
    To eat, pick up crust piece and slide it across platter scooping up sauces and filling as desired.

Nutrition

640 Calories
36g Total Fat
6g Protein
72g Total Carbohydrate
48g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
20g
98%
Trans Fat
1g
Cholesterol
80mg
26%
Sodium
420mg
17%
Potassium
290mg
8%
Total Carbohydrate
72g
24%
Dietary Fiber
4g
16%
Sugars
48g
Protein
6g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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